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Oven Baked Pea and Lemon Risotto

inRECIPES, VEG

Not all risottos involve 1 hour standing in front of the stove gently stirring in stock to achieve that perfect creamy finish. This recipe is basically chuck it all in, cook it and 40 minutes later it’s ready and with only a couple of ingredients it couldn’t be easier.

Ingredients

  • 1 knob of butter
  • 1 large onion skinned and finely chopped
  • 400g risotto rice
  • 150g frozen or tinned peas
  • a pinch of salt and pepper
  • 1litre of hot veg stock
  • 500ml white wine
  • juice and zest of a lemon
  • 100g grated parmesan
  • a few fresh mint leaves

Method

  1. Preheat the oven to 180°C and melt the butter in a large oven proof dish. Add the onions and put back in the oven for 5 minutes. Stir in the rice, veg stock, white wine and salt and pepper. Cook for approximately half an hour stirring occasionally.
  2. After the half an hour stir in the peas, lemon zest and parmesan. Add the lemon juice to taste a scatter with the mint leaves. If you have some you can also stir in some chopped asparagus.
  3. Delicious served with a green salad and some wholegrain bread.
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SBJ RECIPES

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  • SOUP
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